Lamb Tagine with Broad Beans, Potatoes, and Candied Lemon Recipe

Ingredients:

2 pounds boneless lamb shoulder, cut into 1-inch pieces
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 tablespoon tomato paste
2 cups chicken broth
1 pound potatoes, peeled and cut into 1-inch pieces
1 cup shelled broad beans
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
Salt and pepper, to taste
1 candied lemon, for garnish

Instructions:

Season the lamb with salt and pepper, then heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the lamb and brown evenly on all sides, about 8-10 minutes. Remove the lamb from the pot and set aside.
Add the onion to the same pot and sauté until softened, about 5 minutes. Add the garlic and sauté for another minute. Add the spices and tomato paste and cook for 2-3 minutes, stirring constantly.
Add the lamb back to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
Add the potatoes and broad beans to the pot and cook for another 30 minutes, or until the potatoes are tender and the lamb is cooked through and tender.
Stir in the cilantro, parsley, salt, and pepper. Serve hot with a slice of candied lemon on top of each serving.

Verdict:

This lamb tagine with broad beans, potatoes, and candied lemon is bursting with aromatic spices and tender lamb pieces. The dish is warm, comforting, and perfect for a cozy dinner at home. The addition of the candied lemon adds a sweet and tangy touch, making this dish truly irresistible.

Serving Suggestions:

Serve this lamb tagine with rice or couscous for a hearty and filling meal. Pair it with a fresh side salad or sautéed greens for a balanced meal. Enjoy it with a glass of red wine to complete the experience.